MUSHROOM AND SWEET ONION CHEESESTEAKS

By Jaxson

Ingredients

• 2 TSP OLIVE OIL DIVIDED
• 12 OZ ROUND STEAK CUT INTO THIN STRIPS
• 1 1/2 CUPS THINLY VERTICALLY SLICED SWEET ONION
• 1 TSP BOTTLED MINCED GARLIC
• 1 8 OZ PACKAGE PRESLICED MUSHROOMS
• 1/4 CUP MADEIRA WINE
• 1/2 CUP GREEN BELL PEPPER STRIPS
• 1/2 CUPS RED BELL PEPPER STRIPS
• 1 TSP WORCESTERSHIRE SAUCE
• 1/4 TSP SALT
• 1/4 TSP PEPPER
• 1 CUP SHREDDED CHEDDAR CHEESE
• 4 CIABOTTA ROLLS

Preparation

Step 1

HEAT A LARGE NONSTICK SKILLET OVER MED HIGH HEAT. ADD 1 TSP OIL 2 PAN; SWIRL 2 COAT. ADD STEAK 2 PAN; COOK 2 MINUTES OR UNTIL BROWNED, TURNING OCCASIONALLY. REMOVE STEAK FROM PAN. ADD REMAINING OIL TO PAN. ADD ONION AND GARLIC, SAUTE 1 MINUTE STIRRING OCCASIONALLY. ADD MUSHROOMS, SAUTE 6 MINUTES. STIR IN WINE AND COOK UNTIL LIQUID EVAPORATES ABOUT 1 MINUTE. ADD BELL PEPPERS SAUTE 4 MINUTES RETURN STEAK 2 PAN. STIR IN WORCESTERSHIRE SAUCE, SALT, PEPPER, COOK 1 MINUTE OR UNTIL THROUGHLY HEATED. REMOVE FROM HEAT. SPRINKLE WITH CHEESE.